- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Food containers (white powders/oils) are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: Cheddar cheese is being held at 56°F in a reach in cooler. Cooked chicken is being held at 51°F in a make table cooler. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single-use items are being re-used to level a table. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: The panini press has an accumilation of food debris. (6 penalty points)
- Critical: The front hand sink is being used as a dumpsink. (3 penalty points)
- There is a unsealed hole in the exterior door. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The floor is dirty in the walk-in cooler. Floor sinks are dirty. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
- Critical: Toxic materials (ant Raid) that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
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10/9/2015 | Routine | 61 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cooked Turkey is being held at 49°F in a reach in cooler. (6 penalty points)
- A rag is being used to repair a plumbing fixture beneath the front hand sink. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
1/28/2015 | Followup | 84 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers (oil) are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: A food employee used the same single-use gloves to handle raw shelled eggs and then ready to eat food (fruits). (6 penalty points)
Corrected on site.
- Bread is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food (cooked artichoke hearts) is being cooled in covered containers. (3 penalty points)
- Critical: Cooked Turkey is being held at 47°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored inverted to prevent contamination. (1 penalty point)
- The piping beneath the front hand washing sink is being repaired with cloth and tape. (1 penalty point)
- Critical: Sanitizer concentration in a wiping cloth is too low. (6 penalty points)
Corrected on site.
- Single-use items are being re-used. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. The bread grill is dirty to sight and touch. Exterior surfaces of food equipment are dirty. Non-food contact surfaces of various baking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
6 occurences.
- Critical: The front hand sink is being used as a dump sink. (3 penalty points)
- Critical: There is no hot water at the front hand sink. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no soap at the front hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the front hand sink. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various walls are damaged. Areas of the floor are missing grout. There are various holes in the walls throughout the facility. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/20/2015 | Routine | 35 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: The cook cracked raw shelled eggs on the grill, then touched ready-to-eat bread, without washing or changing gloves. (6 penalty points)
- Critical: Egg mix are stored above ready-to-eat food (pickles) in a cooler. (6 penalty points)
- Food containers (spray bottles) are not labeled with the common name of the food. (1 penalty point)
- The ice scoops are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination, and are not inverted. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The chest freezer is in disrepair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable on the make table. (1 penalty point)
- Single-use items are being re-used as scoops. Single-use items are being re-used as food containers in the walk-in. (1 penalty point)
2 occurences.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: The handsink is used to empty shake/drink mix. (3 penalty points)
- The piping under the front handsink is repaired with cloths tape. (1 penalty point)
- Various walls are damaged in the ware washing area. There are various holes in the walls and ceiling. The tile grout is in disrepair in the washing area. (1 penalty point)
3 occurences.
- The floor sink beneath the soda dispenser is dirty. The shelf under the soda dispenser is soiled and unclean. The front display shelving is unclean and soiled. The floor is dirty in various areas around the grill and cooking equipment. Walls are dirty in various areas in the ware washing area. Outside surfaces of large food storage containers are dirty. The ceiling is dirty in various areas. (1 penalty point)
7 occurences.
|
7/30/2014 | Routine | 65 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Some soap dispensers are not working. (1 penalty point)
- The handsink by the soup is not working. (1 penalty point)
|
7/29/2013 | Followup | 97 | Advise & Educate |
- Critical: The person in charge has not properly trained employees on proper dishwashing protocols, time and temperature control and proper usage of handwashing sinks. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Various foods are not covered to protect from contamination. There are boxes of food stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Critical: Raw eggs are at room temperature. cooked chicken is being held at 50 degrees F in the make line cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: The warewashing machine is being used without detergent. (3 penalty points)
Corrected on site.
- Single use baking pans are being reused. (1 penalty point)
- Critical: A dirty fan is being used on a food preparation surface. Baking pans are stored with food debris and are not clean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Bottom shelves of food preparation tables are dirty. (1 penalty point)
- There is no soap at each hand sink used by employees. (3 penalty points)
Corrected on site.
- The floor is dirty by the soda boxes and bags of flour. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
7/18/2013 | Routine | 70 | Advise & Educate |
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
|
11/13/2012 | Followup | 94 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in a reach in cooler is not covered to protect from contamination. (1 penalty point)
- Critical: Cut tomatoes and salads are being kept out of temperature at 49 degrees F. Clooked meat is being held at 50 degrees F. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Scoop is stored in an unclean container. The fruit juice machine is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
4 occurences.
- The interiors of the coolers are unclean. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The ceiling is dirty in various areas. The wall above the three compartment sink is unclean. The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
11/7/2012 | Routine | 75 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in the walk in fridge. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Raw eggs, cooked ham and cooked turkey are out of temperature on the make line between 48 and 55 degrees F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- An in-use whisk is stored on an open trash can. Single service items are stored on the floor. (1 penalty point)
2 occurences.
- Shelving racks in the walk-in fridge are unclean. (1 penalty point)
- Critical: The mop is outfitted with a backflow prevention device that is not approved in the Utah State Plumbing code. (6 penalty points)
- The front hand washing sink by the display cases does not have soap (3 penalty points)
- The front hand washing sink by the display cases does not have paper towels. (3 penalty points)
- Employee items are stored above food for customers in the bakery area. (1 penalty point)
|
2/14/2012 | Routine | 66 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in fridge. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Ceiling vents above the food preparation area are dirty with dust debris. (6 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- Various walls are damaged. (1 penalty point)
|
8/11/2011 | Routine | 87 | Advise & Educate |
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